The Fornarina Fall Winter 2013.14 ADV campaign see Valerja Sestic, the beautiful model with long, golden hair as the new face of Fornarina for this season. Hers is an unconventional beauty: sensual, tun and self-assured.

Total black is the common thread that runs through the new campaign, with splashes of colour here and there.

The clear stars are the new denim models together with the winter colours in the highly sought after Perfect Shape.

Hi fashion sneakers in unexpected combinations and super high-heels do not fail to astonish once again!

Scavolini added a fresh touch to the kitchen design. Although art is not a new term anymore to the interior design, but this time Scavolini gives more colorful graphics and gravities to the furniture of kitchen’s wall. Just like in the picture, a different style of the appliances and cabinets really amaze us. Even the amazing gravity also appears as the counter decoration. A laminating flooring absolutely complete this brilliant idea. [...]

Embroidered Sarees with a classic collection of Unique Sequin designs, Indian Embroidered Sarees with Design Kundan Work which makes the Saree looks very attractive and fashionable. The emerging trends in Indian Sarees are Embroidery work.

What does it mean to be chic? To portray elegance that incorporates comfort, timeless style and the art of pairing simple and essential pieces. This is also how I define Tod’s.The brand is renowned for its famous ‘Gommino’ model, a moccasin with 133 rubber beads on its sole, which give the shoe a new lightness, created by Italian designer Diego Della Valle. This moccasin was inspired by a model that was initially designed for race car driving which the designer discovered during a trip to the United States.Motivated to succeed, Diego decided to give Gianni Agnelli, CEO of Fiat, a pair of ‘Gommino’ as a gift. A few days later, he was seen wearing the shoes on an Italian television programme: a watershed in the history of Tod’s success. [...]

There is much more to Italian food culture than many people outside Italy realize. Mastering the art of Italian cooking is not just a matter of learning recipes but rather requires coming to understand a whole approach to the preparation and eating of food. This approach can be understood, among other ways, through a series of unwritten “rules” that guide most Italians’ culinary habits. (I use the term loosely, as there are exceptions to most of these ‘rules.’ And there is no Italian food police to arrest you if you break them.)

It is a great article, I highlight the title of the rules click on the photo to read more:

Rule 1: Eat in season.

Rule 2: Eat locally.

Rule 3: Look for a harmonious combination of ingredients and avoid clashing combinations.

Rule 4: There is no such thing as a ‘main course’ in a proper Italian meal. Rather, a true Italian meal is a series of courses of varying number, depending on the occasion, but usually including a primo (first course of pasta, soup, polenta, rice, etc.) and a secondo (meat, fish, vegetable), often served with a contorno (vegetable side dish). Fresh fruit usually serves as dessert. Or more formal occasions, an antipasto comes before the primo, and a proper dessert may close the meal.

Rule 5: The courses of a meal should provide variety without clashing. A delicate egg pasta would not generally be followed, for example, by a spicy dish like fettine di manzo alla pizzaiola.

Rule 6: Pasta, risotto, gnocchi and the like are not served as side dishes but as a separate course.

Rule 7: Salads are most often served as contorni (side dishes).

Rule 8: Pasta should be eaten ‘al dente’.

Rule 9: It is important to pair the ‘right’ pasta shape with the ‘right’ sauce.

Rule 10: It is equally important not to over-sauce your pasta.

Rule 11: Don’t assume that grated cheese goes on every pasta dish.

Rule 12: Pasta salads are made with pasta secca,

Rule 13: Except in the fanciest of restaurants, vegetables are not there for garnish. They are meant to be eaten.

Rule 14: Salad dressing is made from oil and vinegar (or, less frequently, lemon).

Rule 15: Cappuccino is drunk only in the morning, and never after a meal.

Rule 16: Mineral water and/or wine are the beverages of choice to accompany your meals.

Rule 17: Use a knife and fork!

Rule 18: Do not cut your spaghetti.

Rule 19: Do not eat bread with pasta.

Rule 20: If you leave food on your plate, your host may wonder if you didn’t like it.

In Canavaccio di Urbino, a suburb of the university town, a factory welcomes visitors with a sign that reads “Artista del Legno”—Artist of Wood. Inside, countless hand-crafted, three-dimensional wooden pictures hang on the walls of the hallway and offices. The intricate inlays depict scenes of towns like Urbino, farmers, musical instruments, and the Cross; the products of patience, time and quiet craftsmanship. But behind a closed door at the end of the lobby, come the harsh noises of enormous machines. Nowadays, the factory makes laser-cut plexiglass and wooden goods such as display shelves and boxes.

Most people who know me will know how much affinity I have for Fuji Film. Before I loved the X-Pro, I applauded the D800, was inseparable from the Nikon D3x, and was charmed with the Pentax 645. Previous camera champions were the 5D mark 2 or maybe the D700. I love and still use my Nikon D90. (Not so much these day though I have to admit) It is quite apparent that I might be a total geek when it comes to cameras. Not quite the pixel peeping type of geek that goes on forums to debate the sharpness of sensor V’s sensor though, for me it is something a little different that makes a camera …. good…. It is not the colour rendition, it is not how fast it auto focuses, or how high the ISO goes. In-fact, I more than likely could not tell you what the mega-pixel count of the X-pro is off the top of my head. It is just not a statistic that is important to me. I could however explain how the sensor of the X-pro is different to a Bayer Sensor, or how that differs over a Foveon Sigma Sensor. I could wax lyrical on why I still love CCD sensors like the one found in the Pentax 645. But to be honest, this is all not related to why I like a camera or not. I could not tell you the frame rate of all of the cameras I have mentioned and I could not tell you which is ‘best’. I could not tell you the file sizes or recite the detail spec of the camera like a Star Trek geek could give you chapter and verse of each episode. My love stems from how the camera feels, how it balances, how it empowers me, how it challenges me and ultimately how it helps me do what I want to do. I want a camera that does just what I want and nothing more. I don’t NEED Art Filters, or auto-face detection, anti-blink, perfect shot tech messing about with MY photograph. If I was to make a camera I would not even have the option to shoot to JPEG… It would be DNG and that would be the end of that. I would have 3 dials. Shutter Speed, Aperture, ISO and a slot for a battery and a shutter button. What more do you really need ?? Everything else it to make you feel better and something to play with while your not concentrating on your photograph. Before people comment, I have a clear idea that this would not suit everyone. I hear that Nikon are making a system of finger print recognition for the cameras? And no doubt people will find a marketing reason to say why they applaud it. Not for me though....

Sharing your scoops to your social media accounts is a must to distribute your curated content. Not only will it drive traffic and leads through your content, but it will help show your expertise with your followers.

Integrating your curated content to your website or blog will allow you to increase your website visitors’ engagement, boost SEO and acquire new visitors. By redirecting your social media traffic to your website, Scoop.it will also help you generate more qualified traffic and leads from your curation work.

Distributing your curated content through a newsletter is a great way to nurture and engage your email subscribers will developing your traffic and visibility.
Creating engaging newsletters with your curated content is really easy.